Pennsylvania Crab Cakes
Source of Recipe
the web
List of Ingredients
4 slices Firm white bread, crusts removed
1 pound (16 oz) lump crabmeat, picked over
1/4 cup Mayonnaise
1/2 tsp Dry mustard
1/4 tsp Salt
1/8 tsp Ground pepper
1 tbsp Fresh lemon juice
2 tbsp Butter
Lemon wedges
Recipe
. In a blender, pulse 2 bread slices to make crumbs; place on a large plate. Cut remaining bread into 1/4 inch cubes.
2. In a bowl, toss crab with mayo, mustard, salt, pepper, lemon juice, and bread cubes just until combined. Cover and refrigerate 1 hour*.
3. In nonstick 12-inch skillet, melt butter over medium heat until browned. Meanwhile, scoop crab mixture by scant 1/2 cups and shape each into 3-inch patty; coat lightly with bread crumbs. Add crab cakes to skillet; cook 8 to 10 minutes or until golden on both sides and heated through, turning over once. Serve with lemon wedges.
*Be sure to chill for the 1 hour noted. Otherwise the crab cakes will fall apart in the pan.
Cook's Notes
To avoid having to crack and pick through whole crabs, I've used canned crab and I've also had my seafood man at the grocery store get me the crabmeat.
Number of Servings: 8
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